There seem to be some big differences between the article's suggestions and the actual recipe. The article says move dough to an oiled bowl and let rise; the recipe skips this step and goes straight to forming loaves and letting them rise. The recipe says to use a baking stone - no mention in the article. And nowhere is there a suggested temperature for the oven. I can reference other recipes to find answers, but it seems as if some clarification is needed in the recipe.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)